Pioneer Woman Beef Tenderloin Peppercorn Recipe

This Pioneer Woman Beef Tenderloin Peppercorn Recipe is a tender and juicy recipe, which is made with whole beef tenderloin and crushed tri-color peppercorns. It’s a restaurant-quality dish, ready in about 35 minutes, perfect for a special occasion.

Pioneer Woman Beef Tenderloin Peppercorn Recipe Ingredients

• 1 whole beef tenderloin, trimmed of all visible fat
• Kosher salt
• 2 teaspoons sugar
• 1/2 cup tri-color peppercorns, crushed with a rolling pin
• 1 stick butter
• 2 cloves garlic, crushed

How To Make Pioneer Woman Beef Tenderloin Peppercorn Recipe

1. Prep Oven and Season Beef: Preheat your oven to 475°F. Place the beef tenderloin on a roasting rack set inside a roasting pan. Season the beef generously on all sides with kosher salt and the sugar.
2. Coat with Peppercorns: Press the crushed peppercorns firmly onto all surfaces of the beef, creating a thick crust.
3. Roast the Tenderloin: Place the roasting pan in the preheated oven. Roast for 20–25 minutes, or until a meat thermometer inserted into the thickest part of the roast registers 120–125°F for rare to medium-rare.
4. Make Garlic Butter: While the beef is roasting, melt the stick of butter with the crushed garlic cloves in a small saucepan over low heat. Let it infuse for a few minutes, then discard the garlic cloves.
5. Rest the Roast: Remove the tenderloin from the oven. Immediately pour the hot garlic butter over the roast. Tent the roast loosely with aluminum foil and let it rest for at least 10 minutes before slicing.
6. Slice and Serve: Slice the tenderloin into thick pieces and serve immediately.

Recipe Tips

• How do I get a perfect temperature on my tenderloin? A meat thermometer is absolutely essential for this recipe. Beef tenderloin is a lean cut that can overcook very quickly. For rare, pull it out of the oven at 120°F. For medium-rare, aim for 125°F. The temperature will continue to rise a few degrees as it rests.
• Why is resting the meat so important? Resting the tenderloin after roasting allows the juices to redistribute throughout the meat. If you slice it immediately after taking it out of the oven, the juices will run out onto the cutting board, resulting in a dry roast.
• What’s the best way to crush peppercorns? To get a coarse, crunchy texture, place the peppercorns in a zip-top bag and crush them with a rolling pin or the bottom of a heavy pan. Avoid grinding them into a fine powder.
• How can I add more flavor to the butter? For a deeper, nuttier flavor, you can let the butter brown slightly in the saucepan after the garlic has been removed. This creates a delicious brown butter (beurre noisette) to pour over the roast.

What To Serve With Beef Tenderloin Peppercorn

This elegant main course is the star of the show and pairs perfectly with classic steakhouse sides:

• Creamy mashed potatoes or a potato gratin
• Roasted asparagus or steamed green beans
• Sautéed mushrooms
• A bold red wine, like Cabernet Sauvignon

How To Store Beef Tenderloin Peppercorn

Refrigerate: Store leftover sliced tenderloin in an airtight container in the refrigerator for up to 3 days. It’s delicious served cold in salads or on sandwiches. Reheat gently to avoid overcooking.

Beef Tenderloin Peppercorn Nutrition Facts

• Calories: 678 kcal
• Protein: 50g
• Fat: 50g
• Carbohydrates: 2g
• Sodium: 450mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Pioneer Woman Beef Tenderloin Peppercorn Recipe

Recipe by MarryCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

678

kcal

An elegant and impressive beef tenderloin with a crunchy peppercorn crust, roasted to perfection and finished with a garlic-butter sauce.

Ingredients

• 1 whole beef tenderloin, trimmed

• Kosher salt

• 2 teaspoons sugar

• 1/2 cup tri-color peppercorns, coarsely crushed

• 1 stick butter

• 2 cloves garlic, crushed

Directions

• Preheat oven to 475°F. Place the tenderloin on a roasting rack.
• Season the beef generously with salt and sugar.
• Press the crushed peppercorns firmly onto all sides of the beef to create a crust.
• Roast for 20–25 minutes, or until a meat thermometer reads 120–125°F for rare/medium-rare.
• While the beef roasts, melt the butter with the crushed garlic in a small saucepan. Discard the garlic.
• Remove the roast from the oven, pour the hot garlic butter over it, and tent with foil.
• Let the tenderloin rest for 10 minutes before slicing and serving.

Notes

• Use a Meat Thermometer: This is the most important tool for this recipe to avoid overcooking the expensive cut of meat.
• Don’t Skip the Rest: Resting the meat is a crucial step for a juicy, tender result.
• Coarse Peppercorns: Crush the peppercorns coarsely for the best texture; don’t grind them into a powder.
• Brown Butter: For a deeper, nuttier finish, allow the garlic butter to brown slightly before pouring it over the roast.